Cake process and product



Reiuued Apr. 21, 1936 a I Re,

-UNITED STATES PATENT OFFICE.

CAKE PROCESS AND PRODUCE Albert K. Epstein, Chicago, 11].

No Drawing. Original No. 1,964,940, dated July 3, 1934, Serial No.471,089, July 26, 1930. Application for reissue August -I, 1935, SerialNo.

11 Claims, (CI. 99-92) My invention relates to an improved cake prodareobtained only when the colloidal substance is not and method of makingthe same. introduced in the proper manner so as to obtain a It is acommonly known fact that cake an complete and substantially colloidaldispersion cake like bakery products have a tendency to throughout thecake batter. This can be done in become stale in a relativelyshortlength of time several ways providing the proper procedure is 5after they are baked. This tendency is so profollowed. I shall describesome of the methods of nounced that it is a series disadvantage to theintroduction as applied to gum tragacanth, which baker and it hasaccordingly been given consideris representative of the class ofsubstances which able study (or the purpose of learning the reason Ihave found available for use.

for the cake becoming stale so quickly, and the In preparing the gum forintroduction into the 10 development of a suitable method for preventingbatter it must be in such a form that it will readilythe eifect.Heretoiore, no satisfactory solution imbibe moisture. If added into anaqueous has been oiiered. It is assumed from certain medium in shreddedform, the particles of gum on empirical facts which have beenestablished that the surface imbibe moisture and prevent the moisthequick staling oi the cake is due to a reversion tu're from entering theinterior of the particles. 15 o! the starch, the moisture in the cakebeing If introduced directly into an aqueous medium in changed from acolloidal to a combined form. A powdered form small particles of gumflocculate so-called hydrolyzed starch has been offered to into largerbodies which absorb water on the outthe trade for use in cake andsimilar products for sideand thus prevent the hydrating of each small mthe purpose of overcoming the tendency to stale. particle. This resultsin the formation of lumps This remedy is not satisfactory for variousreasons and a lumpy product is produced. This tendency brown in the art,and except for protecting cake is very noticeable in water and stillmore noticeby water-proof wrappings and the like, which able if the gumtragacanth is introduced directly have no eiiect on preventing change inthe form into the batter.

es of the moisture, no other remedy has been seri- I have discoveredthat in order to obtain a uniously proposed. form formation of the gumparticles I intermix The principal object of my invention is to imwiththe powdered gum a substantially nonprove the keeping quality oi I cakeand similar aqueous medium. This gives the hydrophilic bakery goods.colloid an opportunity to become uniformly disso Another object is theprovision of a process for tributed throughout the non-aqueous medium,the general improvement of cake products. separating one particle of gumirom another, and

Another object is the provision of an improved thus preventing lumpingand aggregating of the cake product. gum particles.

My invention consists generally in the addition After the hydrophiliccolloid has been distribto the cake batter, by a suitable process, aprouted in the non-aqueous medium it is added to 35 tective colloidwhich will have a tendency to keep an aqueous medium for the purpose ofabsorbing the moisture colloidally bound, this giving the moisture toeffect the necessary hydration. It cake much longer keeping qualitiesand improving may in this way be dispersed in any constituent thetexture and grain generally. The colloidal of the cake batter such, forexample, as milk or 40 substances which I prefer to use are in general,water, or similar liquid with which the batter is 40 hydrophilic incharacter and when used in the mixed, or in egg products employed incertain cake become hydrated and have a tendency to types of cakes. Ihave found that in certain retain the hydrated moisture for a relativelylong cases the hydrophilic ccllcid may be incorpoperlod of time afterthe cake has been baked. 1 rated in a relatively large body ofoleaginous ma- 46 have found also that the heat imparted to the terialused for shortening or other purposes, and colloid during the process ofbaking causes it to so incorporated directly into the batter oi. thebecome partially gelatinous so that it swells and cake, although in mostinstances I prefer to hyhas a tendency to keep more moisture colloidallydrate the hydrophilic colloid before introducing bound than whenoriginally introduced into the it into the batter. In connection withthe dis- 50 batter. persion of the hydrophilic colloid in egg mate- 50Among the hydrophilic colloids which I have rials, attention is directedto my prior Patent No. found that can be used with the greatest success1,737,365, in which the process for distributing are sum tragacanth, gumacacia, citrous pectin, the hydrophilic colloid in the egg material isor pectin produced from other sources. described and claimed.

68 I have foundthat the most desirable results After the hydrophiliccolloid has been suitably dispersed, preferably in a hydrated conditionin a suitable medium, which medium can be employed in the production ofthe batter, the batter is produced by any of the ordinary methods wellknown in the art and the product baked in the usual manner.

As to the type of non-aqueous substance in which the hydrophilic colloidmay be dispersed, this can vary greatly as long as the necessaryseparation of the individual particles of the hydrophilic colloid isobtained. Oil of various kinds, such as cottonseed oil or similar oilsare suitable, glycerine can beused satisfactorily in many cases, orsolid oleaginous substances are also advantageous under certaincircumstances. In general, however, I prefer the liquid nonaqueousmedium to the solid oleaginous type. Particularly when the hydrophiliccolloid is to be dispersed in water before being introduced into thecake batter.

I may also use finely divided crystalloid substances for the purpose ofseparating the particles of colloidal material, such as sodium chloride,powdered crystalloid carbohydrates such as milk sugar, sucrose,dextrose, or their equivalents. I may even distribute the hydrophiliccolloid in prepared fiour materials, and although satisfactory resultsare obtained by this method, it is not the one which I prefer to use, atleast as at present developed.

When the colloid material is distributed in solid fats, I have foundthat I can employ such fats directly in the batter for shorteningpurposes, introducing the same into the batter in ways now customary inthe baking industry. When used in this waythe colloid substances are notprimarily hydrated, but become hydrated after being introduced into thebatter. The same condition exists where the hydrophilic colloid isdispersed in such materials as flour, the moisture being imbibed by thecolloid material after the batter has been produced, or during theproduction thereof. The statement that further moisture is absorbed orfixed in the colloid by the heat of baking applies independent of howthe colloid is introduced. a

I An example of the practice of the process of my invention with gumtragacanth employed in cake material is as follows: A batch of eggmaterial is prepared which may be either yolks, whites, or whole eggs,either untreated or treated with substances for changing the viscositycharacteristics thereof such as salt, acid, or the like. Gum tragacanthis then mixed with a vegetable oil such as cottonseed oil, inproportions of from one to three parts of gum tragacanth to from five tofifteen parts of the oil. The resulting mixture is then added to theeggs. Based upon use with fifty pounds of eggs, from a half to one poundof the mixture will lead to good results. The hydrophilic colloidabsorbs moisture from the egg material and becomes hydrated. This isattended with a noticeable thickening of the egg material, therebyincreasing its viscosity and emulsifying properties. When the hydrationof the gum tragacanth has progressed to a satisfactory stage, the eggsubstances may be introduced into a cake batter in the usual way andwith substantially the usual proportions. In actual practice I havefound that the best results are obtained by first producing the eggsubstances with the hydrophilic colloid incorporated therein, thesubstance being produced some considerable length of time, and offeredto. the trade in theusualwayandthroughtheusualtradechannels. Thissubstance is offered to the bakers for I use by them in the productionof their batters as occasion requires.

If pectin is used, the dry powdered pectin may be mixed first with anon-aqueous substance such as glycerine and then introduced in suitablequantitles into the milk or water or other aqueous substance used in themixture of the cake batter.

.In the type of cakes where addition of oil to batter will adverselyaffect the volume of the cake such as certain types of sponge cakes, orcakes made with egg while sometimes known as angel food cakes, Idisperse my'colloid in a non-oleaginous substance, using anon-oleaginous separating medium such as glycerine.

If a powder such as sugar is used, for example, it may be used with aproportionately larger quantity of colloid material. For example, onepart of finely powdered gum tragacanth may be intimately mixed witheight to ten parts of finely powdered sugar, and the mixture introducedinto an aqueous substance with agitation or stirring to allow the gum tobe uniformly dispersed. The aqueous substance used with gum tragacanthand sugar may very well be egg yolk material, as the sugar has an effectupon the viscosity characteristics of the egg yolk as well as serves toaid in dispersing the gum tragacanth.

The term cake employed in the present specification and in the claims ismeant to include only cakes or similar products which are unleavenedwith yeast; that is to say, cakes that are leavened with baking powderor similar leavening agents such as the common types of cake known inthe industries as pound cakes, baking powder cakes, sponge cakes, whichare leavened by heating air into the batter and other types of cakes notleavened with yeast. The term unleavened as used in the claims,therefore, is used to mean unleavened with yeast.

It is obvious that my invention is not limited to the particular meansherein described for securing the requisite dispersion of thehydrophilic colloid in the cake batter, and for obtaining the properhydration thereof. Any suitable method by means of which the hydrophiliccolloid may be thoroughly and intimately dispersed in the cake battercan be used without departing from my invention, which is defined in theappended claims.

What I claim as new and desire to protect by Letters Patent of theUnited States is:

1. As a new article of manufacture, an unleavened baked cake producthaving uniformly distributed therein, a relatively small amount of ahydrated vegetable hydrophilic colloid capable of retaining moisture toprevent staling of the cake product.

2. As a new article of manufacture, an unleavened baked cake producthaving a relatively small amount of hydrated gum tragacanth uniformlydistributed therein whereby staling is reduced.

3. As a new article of manufacture, an unleavened baked cake producthaving a relativelydistributed therein whereby staling is reduced.

5. As a new article of manufacture, an unleavened baked cake producthaving uniformly distributed therein a relatively small amount ofincluding the aqueous medium and gum traga-' canth, and baking thebatter to produce the cake.

8. The method of producing an improved cake product which includesdispersing a relatively small amount of pectin in an aqueous medium tohydrate the same, mixing unleavened cake batter with ingredientsincluding the aqueous medium and pectin, and baking the batter toproduce the cake.

9. The method of producing an improved cake product which includesdispersing a relatively small amount of gum acacia in an aqueous mediumto hydrate the same, mixing unleavened cake batter with ingredientsincluding the aqueous medium and gum acacia, and baking the batter toproduce the cake.

10. The method 01' making an improved unleavened cake which comprisesdispersing in liquid egg material a relatively small proportion of avegetable hydrophilic colloid capable of retaining moisture to preventstaling of the cake, and incorporating the resulting liquid egg productinto a cake batter.

11. The method of making an improved unleavened cake which comprisesdispersing in a liquid egg material, a relatively small amount of gumtragacanth, and incorporating the resulting liquid egg product into acake batter.

ALBERT K. EPS'I'EIN.

